In Texas, beef might be king; but, here in North Carolina, it's all about pork. While it is hard not to turn a pork belly into bacon, we have another succulent dish for you to try that will be a hit at your next party. Pork Belly Burnt Ends are small pieces of heaven that have been seasoned, smoked, and candied into a treat that will leave you looking like a professional pitmaster. So, pick up a pork belly today and become legend at your next tailgate, backyard cookout or holiday party!
Ingredients
Half of a 10 lb skinless pork belly
1/2 cup of FH Big Barbecue Rub
3/4 cup Tobacco Road Barbecue Sauce
3/4 cup seedless Blackberry Preserves
1/2 cup of light brown sugar
3 Tbsp of hot sauce (We use Franks or Crystal)
Preparation
1. Cut pork belly in half and set the other half aside for something fun like homemade bacon. Take the half of the pork belly that you plan on using for the burnt ends, and slice it into 3/4" wide strips. Once you have it cut into strips, cut each strip into pieces approximately one 1 1/2" long. Here in North Carolina, Costco has pork belly already cut into strips in a pack. That is the perfect amount for this recipe.
2. Place the pork belly strips into a large mixing bowl. Once all the strips are in the bowl, mix in a liberal amount of FH Barbecue Rub until all the pieces are thoroughly coated. While we will be disappointed, you can substitute any quality barbecue rub, if you don't have Fowl Hogz rub. You can also prep the strips in advance and put them in a vacuum seal bag for up to a week. This will allow the salt, sugar and spices to tenderize, and infuse the meat with flavor.
3. When all the strips are thoroughly coated, remove them from the bowl and place them on a 10" x 18" wire cooking rack fat cap down. We suggest that you put a piece of foil (or butcher's paper) under the rack for an easy cleanup. If you do not have a wire cooking rack, you can place the strips on a cookie sheet. However, a wire rack is highly recommended when cooking on the grill. Let the slices sit out at room temperature for approximately one hour to allow the rub to set before cooking.
Cooking
1. You will need to cook the pork belly on indirect heat at 275 degrees. We try to get our smoker going about an hour and a half before the meat needs to go on so it can stabilize at the desired temperature.
2. After your smoker has stabilized and the pork belly strips have set out for about an hour, move them to the smoker. We recommend cooking on the wire rack. However, you could cook directly on the smoker grate if you do not have a rack.
3. Once the pork belly burnt ends are on the smoker, it is time to make the glaze. To make the glaze mix, 3/4 cup of Tobacco Road Barbecue sauce, 3/4 cup of seedless blackberry preserves, 1/2 cup of brown sugar and 3 tbsp of your favorite hot sauce. Bring the glaze to a simmer and simmer for 15 minutes. Regularly stir with a whisk to make sure it doesn't burn. After about 15 minutes, the preserves should be broken down. You can remove the glaze from the heat and set aside for later.
4. Let the burnt ends cook on the smoker for approximately 1 1/2 hours and start checking them for an internal temperature of 205 degrees. Some pieces might need to go a little longer than others. It is really important to make sure the fat is fully rendered, and your temperature probe slides in like butter. Once they have reached the desired temperature, remove them from the smoker. Let them sit out at room temperature for approximately 15 minutes to start cooling down and stop the cooking process.
5. Place the burnt ends in a aluminum pan or deep sided dish. Thoroughly coat the burnt ends with the glaze and return them to the smoker in the pan for 30 minutes to allow the glaze to tack up. An alternate method is to place the pan in the oven at 170 degrees for up to four hours. This method allows you pull them out just before your guests arrive. Either way, stir the burnt ends around in the sauce a few times to make sure they are all thoroughly covered.
6.Once the burnt ends are tacked up and glistening,remove them from the smoker or oven and transfer them to your serving dish. At this point, you are ready to take your Instagram pictures, serve your guest and soak in the praise for your unbelievably savory barbecue creation!
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